Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots.

ABSTRACT: The quality differences and underlying reasons of 4 bamboo shoots (dendrocalamus brandisii, dendrocalamus latiflorus, pleioblastus amarus, and phyllostachys violascens) were systematically analyzed. Results showed that there were significant differences in nutritional content, edibility, color, and hardness among 4 bamboo shoots, with dendrocalamus brandisii having highest overall acceptance. HS-SPME-GC-MS identified 43 volatile flavor compounds from the 4 bamboo shoots, with 8 compounds being the primary cause of the flavor differences of 4 bamboo shoots. LC-MS/MS identified 403 non-volatile taste metabolites from the 4 bamboo shoots, with 259 metabolites showing significant differences, and most of these metabolites were found to have potential disease-

SUBMITTER: Zhang M 

PROVIDER: S-EPMC12765089 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature